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Anonymous users2024-02-08Have you ever eaten fried grilled chicken gizzard? I think it's delicious, and I grill the chicken gizzard and then fry it.
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Anonymous users2024-02-07Are you mistaken, there is such a thing as a chicken needle?
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Anonymous users2024-02-061) Soak the dried daylily in advance, wash it, buy a chicken, let the seller chop it into small pieces, wash it, wash the garlic moss and cut it off.
2) Put water in a pot and blanch the chicken pieces.
3) Remove and wash with warm water and drench dry.
4) Put oil in a pot, heat the oil, add ginger slices, green onions, star anise, bay leaves and Sichuan peppercorns and stir-fry until fragrant.
5) Add the chicken pieces and stir-fry to remove the oil.
6) Add cooking wine, light soy sauce, dark soy sauce and a little rock sugar and stir-fry.
7) Add the dried daylily and stir-fry evenly.
8) Add water that has been submerged in the chicken pieces. Bring to a boil over high heat, cover and simmer over medium-low heat for about an hour.
9) If there is too much soup, turn on the high heat to reduce the juice, add salt to taste, and then add garlic. Stir-fry until the garlic is broken.
10) Drizzle a little sesame oil at the end.
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Anonymous users2024-02-05Stir-fried chicken gizzard method one, ingredients.
Chicken gizzard, evergreen pepper, chopped pepper, ginger, green onion, garlic, Sichuan pepper, salt, cooking wine, dark soy sauce, sesame oil.
Method. 1. Clean the chicken gizzard and cut it into thin slices.
2. Add minced ginger, red chopped pepper and cooking wine.
3. Marinate the rubber core for about 20 minutes.
4. Wash the green pepper and remove the seeds and cut into core segments, and slice the green onion, ginger and garlic.
5. Heat the oil in a hot pan, after the oil is hot, add the peppercorns, ginger, green onion and garlic and stir-fry until fragrant.
6. Put the marinated chicken gizzards and stir-fry over high heat until they are broken.
7. Add the green pepper pieces and stir-fry, add a little dark soy sauce, fry until the green pepper is broken, put a little salt (because the chopped pepper itself is salty, taste it when you put the salt), pour a little sesame oil and put it on the plate.
Method 2: Stir-fry the chicken gizzard with capers.
Material. Capers, chicken gizzards, oil, ginger slices, garlic heads, cooking wine, chili paste, salt, chicken essence and chopped green onions.
Method. 1.Diced capers.
2.Bring the chicken gizzards to a boil in hot water, rinse with water and cut into thin slices.
3.Put oil, ginger slices, garlic head, stir-fry, put in the chicken gizzard slices, put cooking wine, fry a few times after the slag such as digging and putting diced capers, chili.
4.Add the soy sauce, salt, chicken essence and chopped green onion before cooking.
Method three, stir-fried chicken gizzard with millet pepper.
Material. Millet pepper. Chicken gizzards. Minced green onion and garlic. Wine. Salt.
Method. 1.Boil the chicken gizzards in boiling water until medium-rare, remove and slice. With a pinch of salt. Cooking wine marinated.
2.Pour oil into the pan. Add minced green onion and garlic and stir-fry until fragrant, and add millet pepper. Sauté until spicy. Add the chicken gizzard and stir-fry. I don't think it's spicy enough. You can add chili powder and stir-fry.
Method four, stir-fry chicken gizzards with cumin and onions.
Material. Chicken gizzards, onions, garlic moss, cumin powder, cumin grains, salt, green onions, ginger, light soy sauce, cooking wine, oyster sauce.
Method. 1.Wash the chicken gizzards, slice them and cut the onions into cubes. , garlic moss cut off.
2.Put oil in a wok, add green onions, minced garlic and ginger when it is hot, and then add the chicken gizzard and stir-fry to turn white.
3.Heat oil in a wok and sauté the onion and garlic until raw.
4.Pour in the chicken gizzard and stir-fry, add cooking wine, light soy sauce, oyster sauce and salt.
5.When out of the pan, add the cumin powder and cumin grains and stir well.
It tasted so good, I ate two large bowls.
Here's how:
1. Place the chestnuts in clean water to clean, and use a knife to cut a one-centimeter-length opening on the chestnuts with a knife, and the depth can be controlled by yourself, but it is best not to scrape the flesh inside. >>>More
When it comes to food, in addition to the farmhouse fried meat, I feel that it is mapo tofu, which is mixed with rice, which is very good.
Start simple, and summarize experience while doing:
Put oil in the pot, the oil should be hot, before you can put the vegetables down, small cabbage, bean sprouts and the like should be fried quickly on high heat, put salt when it is almost cooked, put a little less first, taste salty, not enough to add again. Soy sauce should be used, I have used the Haitian brand for more than 20 years, and it was also introduced by a friend, there are three varieties, two are enough: special gold label light soy sauce, cold stir-fry, light color and salty fresh; Premium straw mushroom dark soy sauce, braised or braised vegetables for coloring, put a little less first, lighter than your target color, because you also need to add light soy sauce, when burning braised pork or beef and mutton, it is best not to put salt, mainly add light soy sauce. >>>More
Preparation of ingredients. Ingredients: bay leaves, kaempfera, star anise, cinnamon, Sichuan pepper, light soy sauce, dark soy sauce, cooking wine, a can of beer, pork skin, rock sugar, dried chili, millet pepper, pork skin. >>>More